Boxwallah's Chutney
Created by Jamanda, Thursday, 25 October 2007
Description
Sally_in_Wales said "REALLY you MUST try this rhubarb chutney recipe. Best I've tasted."
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
- 2lb Rhubarb, trimmed weight
- 1lb Onions
- 1/2lb Raisins
- 1/2lb Sultanas
- 1/2oz Coriander seeds
- 2 Tspn Curry powder
- 6oz Granulated sugar
- 3/4 Pint raspberry vinegar or red wine vinegar
Method/steps
- Cut the trimmed rhubarb into short lengths and chop the onions quite finely.
- Put both ingredients into a large pan and pour on the vinegar.
- Then lightly bruise the whole coriander seeds.
- Add the seeds directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin and remove before potting.
- Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.
- Add the dried fruits, sugar, curry powder and 1 1/2 teaspoonfuls of salt.
- Stir to mix well.
- Continue simmering, without a lid, for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick.
- Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.
- Pot in warm sterilised jars and allow to mature for at least one month before eating.
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